Braised Three Mushrooms in Oyster Sauce Recipe

Number of serving: 4

Preparing time: 10 minutes

Cooking time: 10 minutes

15 pcs dried black mushroom (soak for 10minutes to soften)
15 pcs button mushrooms
15 pcs straw mushroom
15 slices carrot
200g asparagus
3 garlic clove, finely chopped
3 slices fresh ginger
˝ teaspoon salt
˝ teaspoon oil

Seasoning Ingredients:
1 tablespoon red wine (or Chinese rice wine)
1 teaspoon light soy sauce
1 tablespoon oyster sauce
˝ teaspoon pepper
˝ teaspoon sesame oil
˝ cup chicken stock

Thickening Glaze Ingredients:
2 tablespoons corn flour
125ml (1/2 cup) water

Bring a pot of water to boil, add salt and oil. Blanch carrot and asparagus for 3minutes or until half cooked. Drain and set aside. Combine and mix well thickening glaze ingredient in a bowl. Set aside. Heat up 1 tablespoons oil in a frying pan, sauté garlic and ginger for 3 minutes or until fragrant. Add mushrooms and stir well. Pour in stock and bring to boil under medium heat. Put in asparagus, carrot and seasoning ingredients. Slowly stir in the thickening glaze and continue to cook for 1 minute. Remove to serving plate and ready to serve.

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